Tuesday, August 5, 2014

The Code of Practice for Whole Grain Ingredient Content Claims (Code) was successfully launched by GLNC in July 2013. The Code provides guidance for the food industry for consistent messages about whole grain. It covers the use of the GLNC whole grain Daily Target Intake statement, whole grain ingredient content claims (contains whole grain, high in whole grain, very high in whole grain) as well as GLNC certification of grain and legume foods.

The Code has established consistent whole grain messages to help consumers make informed choices. It also provides a public health benefit by encouraging the food industry to increase the whole grain content of foods to meet the claim levels, improving the nutritional quality of the grain food supply.

The Code has been well received by industry with 12 manufacturers signing up to date, and over 200 products currently registered. GLNC supported the launch with communications to key stakeholders including the food industry, government and academia and health care professionals and is building strong media engagement and support to drive increased consumer awareness and understanding of the claims. GLNC will continue to work with the food industry to encourage widespread uptake of the Code to ensure consumers are able to make informed decisions by comparing products on shelf.

As required under the Code, an annual review was conducted in early 2014 to assess the performance of the Code against its objectives and to recommend any amendments required to address implementation or administration issues identified by stakeholders. The 2014 annual review of the Code included two rounds of public consultation for consideration by the Code Steering Committee. The GLNC Board approved the amendments to the Code in May 2014. The2014 Code is binding on GLNC and all Registered Users as of 1 July 2014.

To support the communication of the Code GLNC has developed a factsheet for health care professionals to help them understand how the Code aligns with the Australian Dietary Guidelines and the 48g whole grain Daily Target Intake. Also available is a factsheet that health care professionals can use with their clients to help people understand what to look for to make better whole grain food choices. To download a copy of the factsheets visit the resources section of the GLNC website.

Anita Stefoska-Needham, APD and PhD Candidate at University of Wollongong provides an introduction to this traditional grain that is becoming the new star in whole grains.

Sorghum is a naturally gluten free cereal crop that is grown locally and represents a novel high value food ingredient in the manufacture of new grain products for the Australian food sector. Being highly drought adaptable, Sorghum is ideally suited to the Australian climate, with the added value of being relatively cheap to grow. To date sorghum’s unique nutritional and agronomic benefits have not been fully exploited in Australia, largely due to its reputation as a livestock feed, however, Sorghum may provide similar nutritional benefits as other whole grains. With growing consumer interests in healthy eating and wellbeing and increasing commercial investment in cereal grain product development, this lesser-recognised whole grain is drawing more attention from researchers, the food industry and gradually from consumers.

The nutritional composition of sorghum grain is similar to other cereals such as wheat. Sorghum grain contains starches, dietary fibre including resistant starch, protein, lipids and a vast array of anti-oxidant rich phytochemicals. These grain components may have functional properties that are beneficial for health. Due to its lower starch digestibility, it has been suggested that Sorghum may be a valuable lower-energy grain alternative, presenting an exciting new opportunity for developing products targeted at weight management.

Like most cereals, sorghum is a source of B-complex vitamins such as thiamin, riboflavin, vitamin B6, biotin, and niacin. The mineral composition in sorghum is similar to millet and is predominantly composed of potassium and phosphorus, with low levels of calcium. Sorghum-based foods are also a good source of both iron and zinc.

Despite its reputation as a livestock feed, Sorghum has been included in the human diet for thousands of years and today is used in a variety of traditional foods world-wide including breads, porridges, steamed products, boiled products, beverages and snack foods (popped sorghum). In more recent years, sorghum has been increasingly utilised as a key ingredient in novel non-traditional food products and beverages, mainly as whole grain and flour, due to its light colour (some cultivars), neutral flavour and pleasing texture. In the US, sorghum is widely used as a key ingredient in ready-made foods such as cookies, breakfast cereals, bagels, and bars; baking mixes for bread, brownies, cakes, and pancakes; gluten-free bread; and gluten-free beer.

Sorghum is a traditional grain that is ideal for the modern Australian diet. It is a locally grown, gluten-free, whole grain which is versatile to use in different food applications and presents an exciting innovation opportunity in developing health promoting, commercially viable food.

Being overweight or obese is linked with higher levels of systemic inflammation, which is now recognised as an underlying risk factor of heart disease and diabetes in the long term. A recently published study reinforces the benefits of children consuming whole grains finding that a whole grain-rich diet lowered biomarkers of inflammation in overweight and obese children.(1) With one in four Australian children currently overweight or obese, and likely to be experiencing high levels of inflammation, this is another potential benefit from enjoying whole grain foods more often.

Whole grain foods contain a number of bioactive components which may work to reduce inflammation including vitamins B and E, magnesium, selenium, zinc, fibre and other phytonutrients.(1) Being such nutrient dense foods, researchers have been keen to investigate the impact of whole grains on inflammation, however until now studies had focused on adults not children.

This recent study included 44 overweight or obese Iranian girls aged 8–15 years who were randomly assigned to either a group which was encouraged to obtain half of their daily grain serves from whole grain foods for six weeks or a control group who were instructed to eat refined grain foods only, and avoid whole grain foods. After the initial six week period each participant was then instructed to avoid whole grain foods during a four week ‘washout period’ before crossing over to the alternate group for an additional six weeks.

While participants were assigned to the whole grain arm of the study they ate an average of 98 grams of whole grain foods each day from a wide variety of whole grain foods, which was one half of their total grain food intake. Converted to serves this equates to around 3 serves of whole grain foods each day, where one serve is equal to 1 slice of bread, 2/3 cup of flaked breakfast cereal or ½ cup cooked brown rice, oats.

Based on the blood measurements taken at the end of the six week diets, the authors found that consumption of whole grain foods significantly reduced levels of inflammatory biomarkers including C-reactive protein (CRP) and leptin in overweight and obese children.

What have other studies reported?
Previously observational studies have indicated an association between diets high in whole grains and lower CRP levels, a marker of inflammation.(2, 3) While this most recent study in overweight children found that a whole grain rich diet significantly reduced markers of inflammation, other intervention studies in adults have not yet clearly demonstrated this effect.(2, 3) Where possible it is also important that associations identified in observational studies are then compared with interventional studies to allow an interpretation of cause and effect.

What to make of this?
There are limited studies on this topic and, as is the case in many areas of nutrition science, “more research is needed” before conclusions can be drawn about the mechanisms by which whole grains may protect health and potentially lower inflammation.

Despite this gap, observational studies consistently link higher intakes of whole grains with reduced risk of heart disease, diabetes, obesity and some cancers.(4, 5) Whilst more research is needed, Australians should heed the Australian Dietary Guidelines and aim to make at least half their grain foods choices whole grain or high fibre within a balanced diet.

In 2008 the Scientific Advisory Committee on Nutrition (SCAN) was requested by the UK Food Standards Agency to provide clarification of the relationship between carbohydrate foods, including grain foods and health. In June 2014, SCAN published its draft report which provides a comprehensive evaluation of the available scientific evidence on the health effects of total carbohydrates and carbohydrate foods. Here GLNC outlines the key findings reported on the health benefits of whole grain and high fibre grain foods.

In developing this report the SCAN only reviewed evidence from prospective cohort studies and randomised controlled trials (RCT). As such the Carbohydrates and Health Report 2014(1) report provides the highest level of available evidence from observational and interventional studies respectively.

Not surprisingly the findings of this comprehensive report align directly with the findings of the review of the scientific evidence which underpins the Australians Dietary Guidelines(2), indicating that a number of biologically significant health benefits can be achieved through making healthier grain food choices, particularly choosing whole grain and/or high fibre grain foods more often. Here is a top line summary of the key findings of the Report in relation to chronic diseases which are of public health importance:

Cardiovascular disease

Higher intakes of whole grain and high fibre grain foods is linked with a reduced risk of cardiovascular disease – which includes a wide range of diseases that involve the heart, the blood vessels or both.

In particular, higher intake of whole grains, total cereal fibre and higher fibre breakfast cereals are also associated with a reduced risk of coronary events – any severe or acute heart condition.

Higher intake of whole grains is also associated with a reduced risk of stroke and incidence of high blood pressure.

Higher intakes of oat bran and β-glucans, found in whole grain oats and barley is associated with lower blood pressure, lower total cholesterol, lower LDL cholesterol and lower triglycerides – each a risk factor for cardiovascular disease.

Higher whole grains and total cereal fibre intakes are associated with lower risk of bowel cancer which is Australia’s second biggest cancer killer.

Cereal fibre from whole grains and high fibre grain foods also promotes digestive regularity and reduces the risk of constipation.

In support of the international and Australians Dietary Guidelines GLNC recommends all Australians enjoy grains foods 3-4 times each day, choosing at least half as whole grain or high fibre. Following this recommendation will help ensure you increase or meet your daily whole grain needs and reap the health benefits of a balanced diet rich in whole grains.

A note on whole grain foods…
It is important to note that while many people think of ‘whole grains’ as intact, rolled, flaked or cracked grains (i.e. rolled oats, bulgur, barley or brown rice), whole grain foods also includes wholemeal breads, whole grain breakfast cereals, whole grain crispbreads and wholemeal pasta.

In fact, based on GLNC’s 2014 Australian Grains and Legumes Consumption and Attitudinal Study(3), whole grain breads and whole grain breakfast cereals are the greatest contributors to whole grain intakes in the Australian diet.(3) As these common whole grain foods are the greatest contributors to whole grain intakes in the Australian diet it is likely they are making the most significant contribution to disease risk reduction from whole grains in Australians’ diets.

So while choosing a variety of whole grain or high fibre grain foods is important as part of a balanced diet, don’t discount the benefits of whole grain from commonly enjoyed foods such as breads and cereals.

Whole grains are nutrition powerhouses containing over 26 nutrients and bioactive substances including dietary fibres, vitamins, minerals, and a range of protective phytonutrients. Studies have shown that adults and children who consume higher intakes of whole grain foods each day have better diet quality and nutrient intakes(1, 2) including higher intakes of fibre, all vitamins and most minerals as well as lower intakes of added sugar and saturated fat.(1)

Overall, studies show that consuming 2-3 serves of whole grain foods each day reduces the risk of cardiovascular disease, type 2 diabetes, colon cancer and obesity by around 20-30%.(3, 4)

Interestingly the disease risk reduction which whole grains appear to offer far exceeds the protection expected from the individual nutrient found in whole grains.(5) As such, it is likely the beneficial nutrients and phytonutrients found in whole grains have individual, synergistic and additive actions that positively affect health.(6, 7)

Here is an outline of some of the many possible mechanisms by which whole grains reduce risk of disease(5):

The actions and interactions of the many phytonutrients, including antioxidant compounds and polyphenols found in whole grains.

The ‘prebiotic effect’ of whole grains which results in beneficial changes in the good bacteria which live in our gut.

According to preliminary results of a nationally representative survey conducted by GLNC the majority of Australians, 75 per cent, may be putting their health at risk by not eating the recommended amount of whole grains each day.(1)

As nutritious foods the Australians Dietary Guidelines (ADG)(3) encourage Australians ‘to enjoy a variety of grain foods each day, mostly whole grain or high cereal fibre varieties’. In addition, GLNC encourages Australians to aim to meet the whole grain Daily Target Intake (DTI) which is 48 grams each day for adults. These recommendations are underpinned by the significant nutrition contribution whole grain foods make within a balanced diet and the body of scientific evidence which shows that three or more serves of whole grain foods each day is linked with a reduced risk of heart, diabetes, bowel cancer and weight gain.(3, 4)

To compare Australians’ whole grain intakes with current dietary recommendation the 2014 Australian Grains and Legumes Consumption and Attitudinal Study(1), due for full release in October, investigated the eating habits of 3,031 Australians aged 2 to 70 years. The survey reported the daily serves of whole grain foods of Australians and for the first time also reported daily grams of whole grain intakes.

This recent survey found that 3 in 4 Australians are not consuming three or more serves of whole grain foods each day, and so are not meeting ADG whole grain recommendations or their respective whole grain DTI. Of particular concern is that this is driven by a large proportion of the population (over 40% of adults and over 50% of children) who are eating less than one serve or zero serves of whole grain foods each day. In addition, overall daily consumption of whole grain for Australian adult’s foods has declined since 2011. Clearly there is room for Australians to improve grain food choices to meet whole grain recommendation and reduce risk of disease.

While this survey found that most Australians are aware that the whole grain content in food varies(1), one key reason which may be influencing Australians whole grain intake is that it can be hard for consumers to identify and choose better quality whole grain foods due to inconsistent labelling. As such it is clear there is a need for greater awareness of the nutritional benefits of grain foods accompanied with an industry standard to help people better understand the whole grain content in foods, and ultimately to make better food choices when filling their supermarket trolleys.

To support national dietary recommendations and to set the record straight about foods labelled as whole grain, the Grains & Legumes Nutrition Council (GLNC) is collaborating with the Australian food industry to roll out the voluntary Code of Practice for Whole Grain Ingredient Content Claims.

Until recently there has been no industry standard for how whole grain content of foods were defined and so for the first time consumers will begin to see consistent descriptions on foods labelled as whole grain – and can choose better products that say ‘contains’, ‘high’ or ‘very high’ in whole grain. This new industry standard will help people identify which foods actually contain a significant or higher amount of whole grain.

To date twelve major food companies have already signed up to GLNC’s Code of Practice to align their labelling of whole grain products with the new standard. Current Registered Users of the Code include a range of grain food manufacturers: Bakers Delight, Cereal Partners Worldwide/Nestle, Continental Biscuit Manufacturers, General Mills, George Weston Foods, Goodman Fielder, Griffins Foods, Mondelez International, Sanitarium Health & Wellbeing Australia, Sanitarium Health & Wellbeing New Zealand, Tucker’s Natural, Woolworths.